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Caramelized BBQ Chicken Thighs

Caramelized BBQ chicken thighs with crispy, skin-on dark meat and smoky grill marks. This easy grilling method builds a sticky, rich BBQ glaze that clings as it caramelizes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs, bone-in and skin-on
  • 8 chicken thighs, bone-in and skin-on
seasoning
  • 1 Salt and pepper to taste
oil
  • 1 tbsp olive oil
bbq glaze
  • 1.5 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Equipment

  • 1 grill

Method
 

Season and mix the glaze
  1. Season the chicken thighs with salt, pepper, and olive oil, coating the skin well so it crisps on the grill.
  2. Mix BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika until the sugar dissolves and the sauce looks evenly colored.
Grill to crisp and caramelize
  1. Preheat the grill to medium heat so you get grill marks without burning the sauce.
  2. Grill the chicken skin-side down for 8-10 minutes until the skin is visibly crisp and releases more easily from the grates.
  3. Flip the chicken and grill for another 8-10 minutes until the second side has grill marks.
  4. Brush generously with BBQ sauce and grill for 5 more minutes per side, basting frequently, until the sauce looks thick and caramelized.
  5. Continue grilling until the internal temperature reaches 165°F and the caramelized sauce clings in a glossy coat.

Notes

For the crispiest skin, pat the chicken dry before seasoning and avoid moving the thighs during the first skin-side cook. Refrigerate leftovers in a covered container up to 3 days; reheat on a grill or skillet until hot. Freezing is not recommended because the skin can soften. For a lower-sugar swap, use a reduced-sugar BBQ sauce and keep the brown sugar at 1 tbsp for similar caramelization.